Tomorrow we go to London! But don’t worry because we have scheduled tickets for the days we are going to be away. If you have any vegan recommendations, please leave them in the comments. We’ve been browsing Happy Cow as always when we travel and there are so many options that it is going to cost us a lot to decide, I wish there were so many vegan restaurants in all the cities of the world.

Today’s recipe isn’t one of the healthiest on the blog, but I’ve been craving some vegan quesadillas for a long time and this is the result. If you want to make them lighter you can replace the cheese with hummus or any vegetable pâté or even cook the tofu with water or in the oven to remove the oil.



  • 275 g de tofu firme (10 oz)
  • 2 cucharaditas de aceite de oliva virgen extra
  • 1/2 cucharadita de pimentón dulce
  • 1/2 cucharadita de cebolla en polvo
  • 1/2 cucharadita de ajo en polvo
  • 1/2 cucharadita de comino molido
  • 1/2 cucharadita de orégano seco
  • 1/4 cucharadita de sal
  • 1/8 cucharadita de pimienta negra molida
  • 1/8 cucharadita de cayena molida
  • 200 g de queso vegano (7 oz)
  • 6 tortillas integrales
  • Pico de gallo


  1. Cut the tofu. We use our hands to give it a similar shape to the chicken.
  2. Heat the oil in a pan and add the chopped tofu and spices. Stir and cook over medium-high heat until the tofu is browned.
  3. Put a tortilla on a plate or flat surface and sprinkle some grated cheese on it , a bit of tofu and a bit of cheese on top. Fold the tortilla in half. Repeat this step until all the quesadillas are made.
  4. Heat a pan and add a couple of quesadillas (or as many as fit) and cook them over medium-high heat for both sides until golden brown. For the cheese to melt better, we usually put a lid on the pan.
  5. We chop the quesadillas and serve with pico de gallo.


  • We use grated mozzarella-type Tofutti cheese, but if you can’t find vegan cheese or prefer a healthier option, you can use our vegan cheese.
  • Recipe adapted from Laura in the kitchen.
  • Instead of tofu you can use seitan, tempeh, beans, mushrooms or whatever you can think of.
  • Our tortillas were not very big, they would have been about 19 cm in diameter (7.5 inches). If you use larger tortillas, you can make fewer quesadillas.
  • Use your favorite spices and herbs.
  • We use whole wheat tortillas, but if you can’t eat gluten, use corn tortillas .
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